Hot Ham and Provolone Sandwich
Leftover ham and melted provolone broiled on ciabatta with whole-grain mustard and mayonnaise, then finished with fresh toppings. Ready in 15 minutes.
Equipment
- Baking sheet
- Bread knife
Ingredients
- 4 ciabatta rolls halved
- ½ lb thick-sliced ham leftover HoneyBaked Ham is perfect
- 4 slices provolone cheese thick-sliced
- ⅓ cup whole-grain mustard
- ¼ cup mayonnaise I use Duke’s; to taste
Optional Toppings
- sliced red onion
- cooked bacon
- arugula or romaine lettuce
- sliced tomatoes
Instructions
- Heat the broiler. Preheat the broiler to high with a rack about 6 inches from the heat. Line a baking sheet with foil.
- Spread. Spread the cut sides of each roll with mustard and mayonnaise.
- Layer. Arrange the rolls open-faced on the pan. Divide the ham over the bottom halves and top with the provolone.
- Broil. Broil for 2 to 4 minutes, watching closely, until the cheese is melted and the tops of the rolls are toasted.
- Top and serve. Add your favorite toppings, close the sandwiches and serve warm.
Notes
Swap the meat: Sliced turkey breast works just as well as ham.
Watch the broiler: Bread toasts fast. Stay close and pull the pan as soon as the cheese melts.
Nutrition per sandwich (estimated): 533 kcal · 24g fat (8g saturated) · 47g carbohydrates · 2g fiber · 2g sugar · 26g protein · 1,925mg sodium · 56mg cholesterol. Calculated without the optional toppings; treat as an estimate.